Buttermilk Cornbread in a Cast-Iron Skillet

Name: Buttermilk Cornbread in a Cast-Iron Skillet
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Soul Food, Southern Recipes, American
Ingredients: 0.5 cup All-Purpose Flour; 4 tsp Baking Powder; 1 tsp Butter; 1 cup Buttermilk; 1 cup Cornmeal; 1 whole Eggs; 2 tbsp Lard; 1 pinch Paprika; 1 tsp Salt; 2 tbsp Vegetable Oil; 0.5 cup Yellow Cornmeal

Side Dish 🥗Snack 🍿 Soul Food 🇺🇸Southern Recipes 🇺🇸American Low-Sodium Sugar-Free Vegetarian 🥦Comfort-Food

Buttermilk Cornbread in a Cast-Iron Skillet bakes up with a deeply crisp, golden crust and a tender, moist crumb inside. The gentle tang of buttermilk balances the rich lard and butter, letting the clean corn flavors shine without sweetness. Serve warm alongside chili, barbecue, or weeknight soups, or slice it for a hearty brunch side.

Prep15 mins
Cook15 mins
Serves8
DifficultyEasy

1

Put a cast iron skillet in the oven and preheat the oven to 450 degrees F (230 degrees C).
2

In a large bowl, combine white cornmeal, yellow cornmeal, flour, baking powder, and salt until evenly mixed. Add buttermilk, lard, and vegetable oil; stir until combined. Mix in the egg until a smooth batter forms.
3

Take the hot cast iron skillet out of the oven, melt the butter in the hot skillet, then pour in the batter. Sprinkle with paprika and kosher salt. Return the skillet to the preheated oven.
4

Lower the temperature to 425 degrees F (220 degrees C) and bake until the cornbread is golden brown and pulling away from the sides of the skillet, about 15 minutes.
5

Remove from the oven and let cool slightly, about 5 minutes.
6

Cut into wedges.